Oatmeal Raisin Cookies
Oatmeal Raisin Cookies
This recipe for Oatmeal Raisin Cookies has been in my family for years. It is a simple recipe that make soft and delicious oatmeal cookies.
Ingredients
Equipment
Method
- Using a hand mixer or stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
- Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add the wet ingredients and mix on low until combined. Beat in the oats, and raisins.
- The dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tbsp of dough per cookie) and place them 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky.
- Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
- Remove from oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time.
Notes
Cookies stay fresh and covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well- up to 3 months. Bake cookie dough balls for an extra minute, no need to thaw.
